Rosy, Spiced Tea Dispels Winter's Chill

MICROWAVE

November 19, 1992

Warm up with a steamy cup of rich, rosy red tea, hot from your microwave oven. Apple cider mixed with cranberry-raspberry juice accounts for the golden pink color. Cinnamon and cloves add a spicy niceness. You'll need to simmer the spices on medium power for a few minutes to let the flavor fully develop. This recipe was developed by Better Homes and Gardens magazine.

For spice bag, place cinnamon and cloves in the center of a 6-inch square of two layers of 100 percent cotton cheesecloth. Bring corners of cheesecloth together and tie with a clean string. Set spice bag aside.

In a 2-quart microwave-safe casserole combine water and sugar. Cook, uncovered, on 100 percent power (high) for 1 to 2 minutes or until sugar is dissolved, stirring once. Add spice bag, cider, tea and juice concentrate. Cook, uncovered,

on high for 6 to 9 minutes or until boiling, stirring once. Cook, uncovered, on 50 percent power (medium) for 10 minutes to blend flavors. Remove and discard spice bag. Pour into 8 mugs. If desired, float a lemon slice atop each serving.